The Palomar

What they say

“Our suppliers are aware that using local and seasonal ingredients is very important to us, and so they keep us in the loop about when certain ingredients are at their best so that we can make informed decisions about what to include on our menu. We only buy British free-range eggs and organic milk. The majority of our seafood is sourced from British waters. The squid we use is sourced from either Scotland or Cornwall depending on availability. Our scallops and mackerel are sourced from Scotland. We choose to buy in our sea bream and octopus from Turkey and Spain respectively, as more local alternatives are not available, and both of these fish are farmed responsibly and sustainably.”

Signature Dishes

Kubaneh bread with tomato and tahini; polenta with mushrooms, asparagus, and truffle; and baba ganoush with coriander and pomegranate seeds.

What we say

In the evenings, people treat this wonderful place as a very distant extension of the Tel Aviv party scene, enjoying the music, shouting, and cocktails alongside the miraculous food. By day, it’s more about hunkering down over the best Levantine cooking in town (it’s been a huge influence and game-changer for the genre) to rave and gobble and, above all, Instagram the hell out of...

What others say

“These are dishes that demand to be shared, talked about, Instagrammed and fought over.”
–Tracey MacLeod, The Independent

What

Modern-day Jerusalem food, with influences from southern Spain, North Africa & the Levant